*

During the hot summer months, I prefer to eat on the lighter side. Salads are a big part of my lunch menu. I usually have most of the items listed below on hand. Sometimes I have left over grilled chicken, grilled steak, or even roasted vegetables that I like to incorporate into my salads. For additional protein garbanzo beans or edamame beans can be added for texture and color. You can add just about anything for a fun, not so boring and nutritious salad. The sky is the limit!

5 oz Container of Mixed Greens
2 Cups Tuscan Kale, Cleaned and Julienned
1/2 English Cucumber, Chopped
2 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon, Kosher Salt
1/4 Teaspoon, Freshly Ground Black Pepper
2 Medium Tomatoes, Sliced into 1/4” Rounds
2 Oranges, (Naval or Cara Cara) *see preparation below
8 oz Mozzarella, Sliced 1/4” Rounds
6 Pieces Precooked Bacon, Chopped
1 Cup Fresh Basil, Julienned
1/8 Cup Balsamic Glaze
Finishing Salt, Such as Maldon Flake Sea Salt, optional

In a large bowl, add the mixed greens, kale, cucumber, olive oil, salt, and pepper. Blend well. Place the well-blended greens onto a large serving platter and spread out the mixture evenly.

*Cut off the top and bottom of the oranges. With a sharp knife, starting at the top of the orange, cut the peel and pith following the contour of the orange down to the bottom. Repeat until the orange is completely peeled. If there is any of the pith left, make sure it is trimmed off so that the fruit will not taste bitter.

Once they are peeled, slice the oranges into 1/4″ rounds. Each orange will yield 5-6 slices. Pour the orange juice produced by slicing the oranges over the greens. Fan out the orange slices, tomato slices and the mozzarella slices onto the platter. Add the chopped bacon, if using, or substitute garbanzo beans or edamame beans for a vegetarian option. Add the basil. Drizzle the balsamic glaze over the platter. Add the finishing salt at this time, if using.

Serves 3.

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